I'm slowly narrowing down years worth of recipes that have been either bookmarked, earmarked, tabbed with a sticky note, or written on a scrap of paper found at the bottom of my junk drawer. So far, these are what I've finally decided to make.

Wednesday, October 19, 2011

Thank you food network. Thank you. This is a 5 star recipe from Emeril Lagasse..and it lived up to 5 stars!

We went apple picking a week ago, so I have a large bag of apples (and over flow) that are begging to be baked. I've made apple muffins, apple sauce, my favorite apple crisp and now I'm going to the Apple Coffee Cake seen here. I'm making apple french toast for this weekend...I can hardly wait!

That being said- this was good! It was super moist, had great flavor, and I'm thrilled that I sent it to work with my husband! It would be terrible if I had it sitting here...Apple Coffee Crumb Cake (printable)Ingredients:

1 stick butter

1 1/2 cups packed light brown sugar

2 large eggs

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup sour cream

1 teaspoon pure vanilla extract

2 cups peeled, cored and chopped apples

Crumble Topping:

1/2 cup packed light brown sugar

1/2 cup all purpose flour

1/2 teaspoon ground cinnamon

4 tablespoons unsalted butter, softened

Brown Sugar Glaze:

1/2 cup packed light brown sugar

1/2 teaspoon vanilla extract

2 tablespoons water

Preheat the oven to 350 degrees F. Parchment line a 9x13.In a large bowl, cream together the stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges. To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Friday, October 14, 2011

It's been too long since I've done anything related to this baking fiasco. I have been baking still, I just haven't been photographing anything. Usually my baking gets done and I quickly pack it up for my husbands office before the kids either a) stick fingers in it b) take bites out of it and put it back c) just plain eat it all. It's amazing how fast a 4 year old (almost 5) and his 3 year old little brother can do in the 15minutes I'm tied down nursing. Seriously...when I hear the feet running from the kitchen I'm sure that something has gotten into. I know you mom's know what I'm talking about.

My mom left her very nice camera here (by accident of course) so I've been snapping pictures up of the kids and in general trying to figure out a dslr. I'm having a blast with it and it reaffirms how much I want one!! So hopefully in the next few weeks I'll get a chance to photo what I plan to bake and get it up.

I will tell you on my list I'm hoping to get to some pumpkin cream cheese cupcakes and some really cute Halloween cupcakes too...hopefully recreate some of my favorite things I've made over the past few weeks - scratch that - months and get the photoed and back up on the blog. I might sneak in some savory dishes too.

Sunday, May 8, 2011

Well, it's been a month. I suck. I gotta say while I have been baking (ello- baby- in- belly) I haven't been photographing much. I pretty much get tuckered out from baking- eat one or three of said treats and take a nap. No wonder I've put on some poundage. (but that's for another day) I was looking through photos I had saved on the laptop and came across these- realized I hadn't posted them yet! I'm gonna rectify that situation.

I do love easy treats. Seriously- I like those treats that you can make on a whim with stuff that you always seem to have on hand and they end up looking purdy to boot. First found these @ Sweet Treats and More, they looked most awesome. Enough that when I found them I remember printing off the recipe immediately. Then setting it aside for a while- as the photo is dated a bit later than when I bookmarked the recipe. Another one of those I'm not sure why it took me so long, but in the end I'm glad I made them kind of recipes. I do that often with dinner ones too- looks so awesome, but I'm waiting until the meat goes on sale, or I can't find that specific pepper so I'll wait until I make a trip to a big ole fancy store to look there...I'm wandering here.Marshmallow Swirled No Bake Cookiesprintable-via Sweet Treats and More

Directions:In a medium saucepan, melt butter, milk, sugar, vanilla, salt and cocoa. Bring to a boil and let boil for about 90 seconds (boiling longer will make cookies dry). Remove from heat. Stir in peanut butter, then oats. *stir in oats 1 cup at a time to check the consistency- too many = dry crumbly cookies.Lastly, stir in marshmallows and mix until just combined. If you over-stir you will lose the marshmallow-swirly effect , not cool.Immediately drop heaping spoonful onto wax paper and let cool.

Friday, April 8, 2011

Oh dear. These were so very good! So very much worth the effort!! I've seen several 'tutorials' available all over food blogs but I used The Apron Archives. I've seen them @ Annie's Eats and Culinary in the Desert as well and I'm sure a slew of other's I haven't come across yet!

I used my own chocolate cake recipe- a doctored box mix that has never failed me. I've come to realize though that I may be over filling my cupcake tins though. I dunno, something. I always dream of the cupcakes giving me a beautiful dome with nothing spilling over and cooking on the lip of the cup. I can continue to dream. I've done the let the whole let them set @ room temp for 15ish minutes before putting them in a 400 oven, closing the door and lowering temp to 350 as per normal instructions. It works about 25% of the time. I'm going with I want a straighter cup pan. And a smaller (but just slightly) scoop to portion out my cupcakes. Whine, whine.

Directions:In a mixer or a large bowl, beat together butter, sugar, Fluff, and heavy cream until light and fluffy. Remove 1/2 cup of the filling and place into a pastry bag fitted with a #3 or #4 tip (wilton round). To the remaining goodness and add another teaspoon or two of heavy cream. Mix well to combine. Take a larger pastry bag fitted with a large round tip ( I wanna say it's a #12 or a 1a- whatever large round tip you've got that floats your boat) and fill with the slightly runnier stuff.

Insert the large tip into the cupcake roughly 3/4 way in and squeeze, moving up slowly until you see the icing squish up around the tip. Do this with all 24 of your cupcakes. You want a good amount of this stuff- its good.The Ganache1/2 cup heavy cream8 oz. bittersweet chocolate, chopped2 tbsp. unsalted butter, softened

Directions:Heat the cream in a saucepan just until it begins to steam. Do not let it boil. Remove from heat and add the chocolate. Allow the mixture to sit for a bit, then add the butter and stir until smooth. Transfer the ganache to a small bowl and dip the top of each cupcake into the chocolate, smoothing with a knife if necessary. Place in fridge for chocolate to set- 10-15 minutes.

Take your remaining the remaining filling (the first bag- of the thicker stuff) and pipe on your lil swirly Qs. Standard is 7- but you can do whatever floats your boat.

If you have any of the cream left, it's awesome as a dip for fruit (thinned out a little more), as a 'sauce' for fruit pizza (add a bit of cool whip to lighten it up) or sandwiched between some cookies. It's all fantastic.

Friday, March 18, 2011

So several weeks ago (slacker here), CSN offered me the opportunity to purchase an item from their vast amount of stores and give it a go. After some polls and much deep debating, I went with a mini scone pan by Nordicware- from CSN.

These babies were adorable! It's a great cast/aluminum pan with a super non-stick surface. It just has a 'good' weight to it!

I used a modified recipe from Creations By Kara, pretty much subbed out strawberries (on sale here for $1 a lb!) for the blueberries. They got RAVE reviews at my husband's job and I almost didn't want to send them I was munching on them so much! This recipe made 12 mini scones for me, probably because I'm not terribly good at proportioning out the dough.Lemon Strawberry Scones with a Lemon Glazeprintablemodified from creationsbykara.com

Combine flour, sugar, baking powder, and salt. Cut butter into dry ingredients till crumbly.Stir in milk, lemon juice, and zest till just moistened. It will seem dry and crumbly- like it won’t hold together. Fold in strawberries.Pat into a ‘shape’ about 1″ thick on lightly floured counter. You may have to work with it to get it to come together. Don’t over do it, just until it’s combined you don’t wanna mush up the berries!

Cut into wedges the approx size of shape of your pan. If you’re not using a scone pan, pat into a circle. Then cut wedges as close to uniform as you can get. Place on lightly greased scone pan - work it into the corners. Or place on a lightly greased cookie sheet.

Bake at 400° for about 12-17 minutes or till light golden brown. Watch your times here, you don’t wanna over do them! Time depends on size as well. Cool slightly, remove from pan and drizzle with glaze.

For glaze: Combine all ingredients in a small bowl. You may need more or less lemon juice to get the consistency you need.

Friday, February 25, 2011

So I was rolling through photos on the computer, found this one on the desktop. Apparently, I had made these, went through the effort of photoing them, and then did nothing else with them. It took me an entire day to remember what I did to make them. I do remember that they were one of those recipes where I wanted to make something, but didn't have much oomph to go from scratch. I do always seem to have an abundance of candy. Sad thing, this might have been before I was pregnant and had no valid 'excuse' to have so much of one thing in the house. Maybe it was on sale.

Really no 'recipe' needed. Happened to be what I had on hand and sounded good together.Reeses Peanut Butter Bars

Ingredients:Box of peanut butter cookie mix. ( I have slew of Krusteaz brand from a sale ) -ingredients required on the box to make said cookies8 or so reeses peanut butter cups- coarsely chopped1 cup or so of chocolate chipscaramel ice cream topping or homemade caramel drizzle if you feel you MUST make something from scratch

Directions:Make cookie dough as instructed.Press firmly in bottom of 8x8.Press in coarsely chopped reeses and chocolate chips.Bake at instructed temp (350) for 20-25 minutes or until center is set. This might be longer than 20-25minutes, I'm stabbing at how long I had these in the oven.When done, drizzle caramel topping.Cool.Cut, eat. Remember that it's okay, not everything has to be made from scratch.

I realize that this isn't quite like my usual posts. That being said, the photo wasn't 1/2 bad, so I had to use it somewhere!

Wednesday, February 16, 2011

So I'm working on getting out of the baking rut. I've been tired. I know, whine, whine. But it's true. For some reason my youngest (for now) has been waking up around 2 am and SCREAMING! I go in to find out what the deal is, he just tells me "It's not bed time, I don't wanna go night, night!" He won't stay in his room to sleep. So he ends up on a make shift bed on the floor in our bedroom. Judge me all you like, but being pregnant I toss and turn a lot, and he sleeps sideways and likes to hug my head, so the floor or screaming is his option. NONE of that has anything to do with these doughnuts.

I didn't like them though. I love me some red velvet, but these didn't work for me. They were dry, maybe I over baked them or something, but outside of looking kinda pretty (my dip and drizzle sucked) I actually didn't even let my husband take them to work. I chucked them in the trash. But I give you the recipe anyway, so you can try and see if I was just particularly challenged that day (very, very possible) or if it just needs tweeking. I mean, I got the recipe from Taste and Tell and she got it elsewhere, so that's at least 2 rounds of what I'd assume was success.

AND I need your help. The rocking people @ CSN is giving me the opportunity to review a product from their website. You know CSN right? The people who carry this FANTASTIC sleep in all day Eames Lounge Chair all the way to Paula Deen Bakeware? Yeah, those guys! Well, as usual I need help deciding on what to try out. Options are:

In small bowl, stir together all ingredients until sugar is completely dissolved. Use immediately to glaze donuts. You can either toss them in or dip just the tops. If the glaze starts to harden you can add more hot water.

Thursday, February 10, 2011

I need butter to make red velvet doughnuts. And -gasp!- I'm out. Now the decision comes to get the kids dressed and make a trip or make something else for husband to take to work tomorrow. That being said- most everything sweet I make requires butter. I can't do cupcakes, the icing requires butter. I could do a banana bread, but I just sent banana bars to work with him today. I can't do my brownies, those alone require a cup of butter. And the kicker is I was just at Costco yesterday, looked RIGHT at the butter, and bought chicken nuggets for the kids instead. (they were a good deal!)

So, now that I've established that my brain is fried. I need to figure out if I'm going to get the kids dressed and go to the grocery store for butter. As of right now, we're all in PJs. We're one of those families that decided long ago, if we're in PJs all day, it's okay. Normally I wouldn't have a problem getting them both dressed and fighting to get into the van and maybe stopping for the fountain (yes, has to be from a fountain!) diet coke I woke up craving this morning. OR, if I wait until my husband comes home and run to the grocery store to get a measly pound of butter.

The only down side to waiting until my husband comes home is the photo. I will no longer have any natural light and I'll have to use my homemade lowel lights. Which is ok, except my crappy point and shoot camera is well, crappy. You see, I have this vision of what I want my photo to look like, the camera however with it's only auto setting will usually not cooperate. Or, I just can't set things up the way I like, and the lights are homemade, so they're not 100% awesome. And I'm a super amateur. Repeat super amateur.

I'd like to make these doughnuts, cause well, they look fantastic, and it would be good for my husband to take to work tomorrow. And I wanna eat one or three. AND it would be a good platform to ask for some opinions on a pan that I'd like to order. Ya know, draw you in with a tried out new recipe, hopefully a delicious looking photo, and my usual indecisiveness. I might have ruined all that with this 5 page post on butter and it being cold outside. Which I just realized I haven't touched on. It's cold. Apparently when I mustered up some oomph to wrestle with the kids yesterday, we went out and found out we were in a wind chill advisory of like -15. What?! This crap is cold, and the wind in Ohio, I have no clue where it comes from, but it'll take your breath away.

I think I'll risk it, wait until my husband gets home and make him turn around and get me some butter. I won't have to go out, my kids will stay warm in their pjs and I'll have butter. And maybe that fountain diet coke.

I appreciate you listening to this crazy long, long internal discussion that I decided to blog about. Keep an eye out for those doughnuts.

Tuesday, February 1, 2011

I have these more often than not lately. I don't mind blogging about them- but lately I've had so many epic failures that I haven't even photographed them. I'm blaming the pregnancy. Seriously. I for some reason can't manage to get it together. I'm in my 2nd trimester now, so I'm not as grumpy when I get up and it's still dark out. (I know MANY people do this, I however, think it's rather unnatural) That being said- I must still be in the brain drain that comes along with it all. It's not necessarily that I'm doing a whole lot wrong- it's just a bit of- I dunno, maybe I just can't multitask like I feel I should. I mean, if I can't get the caramel for this pie going AND get the crust rolled into the pan, maybe I shouldn't be doing it at all.

I mean to get the sugar to start to pool on low took, I swear 15 minutes, so I was all - oh I'll roll out my crust and get it in the pan- as I'm crimping the sides of my store bought crust (pretend you didn't just read the 'store bought' part) I smell something- bam! Sugar is already shot to crap. I added the butter and the heavy cream and pulled out the large turd lump of sugar. My husband put the little bit of remaining caramel on his ice cream that night. (I mean we didn't have a pie, so we needed SOMETHING). I went ahead and baked the crust- only to for some odd reason burn it. (because at this time I was just going to use store bought caramel for the pie). When the crust came out over done- I shed a little tear of frustration. Then ate my ice cream.

Today I have banana bread in the oven. I PLAN to make rolls for dinner as well. We'll see.

To my fellow ABC bakers, I can't wait to see the awesomeness your produced! I'll have to try this again in 6 months!

Tuesday, January 11, 2011

I did it. I got some oomph and baked for the blog (ok mostly for me and my belly dweller). This is a chocolate chip cookie.What? You say. Why?You've been there, done that and you liked your results.And I did and still do. However, sometimes you've just got to branch out, stray a little to see if it's possible to have a new favorite. I think I might. These kinda rocked my world! My husband says he likes my usual chocolate chip cookie vs these, but he eats anything, I'm not sure his opinion counts here. I LOVED the thick, chewy texture that these have. I'm not one to enjoy a warm cookie - I know - but I prefer them room temp dipped in cold milk. These have the taste, texture, and size of the fancy bakery cookies (I'm not talking your local grocery store, but the ones where you look @ the price for a cookie and wonder if the chocolate chips are filled with gold?).

These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet. Oversized baking sheets allow you to get all the dough into the oven at one time. If you’re using smaller baking sheets, put fewer cookies on each sheet and bake them in batches.Ingredients:2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm1 cup packed (7 ounces) light or dark brown sugar1/2 cup (3 1/2 ounces) granulated sugar1 large egg plus 1 egg yolk2 teaspoons vanilla extract1-1 1/2 cups semisweet chocolate chips

Directions:1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

Friday, January 7, 2011

So, it's so sad. I stink. I haven't been posting. I'm sure someone out there has noticed that. I have a valid excuse though. Seriously it's good.

I'm pregnant. You see, we're thrilled with this unexpected surprise. However, pregnancy isn't always good on me. I constantly throw up- and it's not a little bit- it's the heaving until my eyes are red and my back hurts. This happens majority of the time I'm pregnant. I don't get off easy with the first few weeks- or even the first trimester. I figure I'll just get to remind my children of this when they get older and whine about something.

Anywho- with two boys, and the throwing up, and the extra whining I'm doing. I've been pretty tired. I'm even ashamed to admit how much we've eaten out, or had hot dogs for dinner the past few weeks. My husband can make a mean box of hamburger helper. I will say I did manage to bake up a batch of carrot cupcakes with cream cheese frosting- however I sent them to work with my husband without photoing them. I plum forgot.

I shall start posting again soon- I'm almost done with my first trimester (weekish left) and I *should start getting some oomph back soon.

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About Me

I'm a stay at home Mom to two amazing little boys who make me just as crazy as they fill my heart with joy. I've got a great husband who supports me in all that I tackle. I am addicted to shopping (but I use coupons!), baking is a big passion and anything that's overall fun in the kitchen (sans the mess) is where I'm happy at. I'm tackling the recipe 'to do' list and blogging all the while.
By the way- if anyone has any photo tips! I'd love them!